Holiday Hors d'oeuvres
Savory:
Sweet:
- Gougers Cervelles de Canut
- Crab Cake on Cucumber with Wasabi
- Local and Seasonal Vegetable Soup Shooters with Hazelnut Praline
- Chicken Rillette with Sesame on Crustade
- Charcuterie and Cheese Board with Fruit and Nuts
Sweet:
- Chestnut Ganache Torte
- Popping Rice Crispie Treats
February 2009
- Mussels, Herbs, Crispy Red Lentils
- Dashi Broth Poured Over Seafood with Japanese Mushrooms
- Spiced Flat Bread, Roasted Spaghetti Squash, Pickled Red Onion, Parmesan Almond Emulsion
- Tamarind Roasted Duck, Glazed Apples, Brioche
- Golden Tilefish, Pickled Vegetables, Thyme Sauce
- Ribeye Steak, Salsify and Chestnuts
- Palette Cleanser: Cucumber and Almond
- Bananas Roasted with Vanilla, Hazelnut and Chocolate Crunch Bar
Birthday Party
- Roasted Beets and Sheep's Milk Cheese
- Sunchoke Soup with Pomegranate and Cocoa
- Seared Scallop and Citrus, Greens Salad
- Halibut En Brik, Mushrooms and Artichokes
- Oxtail Ravioli, Long Beans, and Roasted Garlic in Beef Consommé
- Cheese
- Chocolate French Toast with Maple Caramel, Espresso Cream and Chocolate
- Crunch Bar
Lunch
Ready to serve food
- Appropriate for lunch events that are in a smaller time frame and for larger groups
- Locally grown Hubbard squash soup with toasted hazelnuts
- White or black bean soup with smoked chicken croquettes
- Shellfsh stew with garlic bread and radish "cloud"
- Sustainable urban farm grown micro and baby greens salad, caramelized walnuts and pumpkin seeds
- Arugula and red sorrel salad with crispy goats cheese and herbs dressing
- Sesame chicken rillettes salad with bitter endive and watercress
- Organic Lancaster tomato and basil on open-faced grilled cheese sandwich
- Pesto and roasted vegetable, locally cured salami on multi grain bread
- "The Hendrick" : Westphalian ham, roasted peppers and mozzarella cheese on grilled bread (hot or cold)
- Contemporary and classic style hand rolls and sashimi
- Sustainable fsh choices, authentic ingredients, cooked and vegetarian options
- Platter/large plate presentation
- Sit down formal, but more casual and personal feeling than a fine dining restaurant
- Seasonal menu, custom design, suitable for smaller group
- Creative and delicious fare served in the 3 to 5 course fashion as a sit down lunch party
- Lobster Tortellini in Aromatic Broth, Chervil and Oyster Mushrooms
- Roasted Spaghetti Squash, Bone Marrow, Spiced Flat Bread
- Sous Vide Pork Loin, Puree of Scarlet Turnips, Sage Brown Butter
- Guiandua Chocolate Parfait, Roasted Banana, Brown Sugar Crumble